Saturday, August 1, 2009

Easy Fresh Vegan Pasta

I know I have made pasta before--fresh pasta, pumpkin pasta, and whole wheat pasta. But last weekend my younger brother came for a visit and schooled me in the ways of egg-free pasta, and I realized that I was making things way too complicated. I was operating under the notion that the egg in fresh pasta needed to be replaced, but it really doesn't. Keep it simple, man. Making pasta is also fun for the kids. That is Son #2's hand in the pic above, helping me make lasagna noodles.

INGREDIENTS
Makes 1 lb
- 1 cup all purpose flour
- 1 cup semolina flour
- dash of salt
- 1 tbsp olive oil (optional)
- about 1/2 cup water

METHOD
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

TIPS
1. If you dough is too wet, you can work in more semolina as you pass it though the roller.
2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.
3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.

30 comments:

Sara Thompson said...

I have a question about using these noodles for lasagna. I recently made fresh 100% semolina noodle for my lasagna. I made them, layered it, then put in fridge for the next day. After cooked, etc, the noodles had disappeared! Only a little on the edges. What did I do wrong? I've used fresh noodles way in the past, so I know that it wasn't not cooking them. Should I have let them dry out a little? Major bummer to do all of the work and have it come out awful! Any suggestions or BTDT's would help. Thanks!

DJ said...

making fresh pasta always seems so labour-intensive to me - but it does look good...

Glauce said...

Oh, yeah, most of the original italian pasta don't have eggs at all!

Anonymous said...

In your "Fresh Vegan Pasta" recipe, you said you needed gluten (in lieu of egg) to keep it from getting "mushy" and "pasty". What's changed?

Julie said...

THANK you for this! Never would have thought to hang the pasta over the cupboard door ... what a fabulous idea! My grandmother always put them on a tray with flour, which works fine but gets a little gooey in the water.

Love your blog ... thank you!

karaxcupcake said...

thanks for this recipe. my family is italian and every christmas they make homemade raviolis. i haven't participated since i went vegan 11 years ago...but hopefully i can use this to make my own cruelty free alternative!!

Millie said...

WoW this is great , I will try it. Thank you. I also hope you received my free coupon for the olive oil. I sent it yesterday to your email box. Its good for a year. I will be picking one bottle up every week for the rest of the year. Its a great free item. Enjoy.

Jen said...

Do you have a recommendation for a good pasta machine? Thanks!

GloryBug said...

Funny, I just made pasta last night, too. But all I used was flour, salt and water. And I didn't measure anything. I used my breadmaker to knead it (I don't have a processor), and then used my pasta machine to roll it very thin. I used it to make pot-stickers, which is essentially just another form of pasta. Your pasta machine looks much shinier than mine!
My dad makes homemade pasta all the time with eggs, and it stinks while it's cooking. But he makes a veggie sauce, so we just bring our own veggie noodles.

Vegan Dad said...

Jen,
I have the KitchenAid pasta roller and cutter. They are made in Italy and seem pretty much like other Italian made pasta machines out there.

Vegan Dad said...

Anonymous,
Good question. When I first made fresh pasta I overcooked it, but I thought the problem was a lack of protein from an egg. So, I replaced it with gluten. The gluten, however, gives a scratchy feel in your throat. Now I have found that the semolina flour provides enough protein and that drying the pasta gives it better durability.

Vegan Dad said...

Sara,
I had a similar problem the first time I made lasagna with fresh noodles. I have seen recipes that ask that you cook the noodles first, then dunk them in an ice bath. That sounds like way too much work. I have had good luck with drying the pasta for about 30 mins, then making sure the lasagna is nice a saucy to cook the noodles.

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Rachwins said...

Oh I'm so excited about finding this recipe, I've been, like you, overcomplicating things for months trying to find the perfect fresh pasta!

Vegan Epicurean said...

Great looking pasta! I have a very similar recipe but use sprouted whole wheat pastry flour and semolina.

Your blog always makes me want to get into the kitchen and cook. Maybe you will inspire my husband to venture into the kitchen. Wait, that must have been a dream. I am awake now.

Thanks for the inspiration.

Alicia

Andréa N. said...

Thank you for posting this! Easy recipes are always welcome. My husband and I made spaghetti last night following your recipe. Fantastic result. Delicious. Here's a picture: http://twitpic.com/dctsc

Cheers!

Crystal said...

I love this vegan pasta recipe. My family is Italian and I make my own spaghetti sauces and I've been experimenting with fresh pastas. My dilemma has been time. I would like to be able to make the pasta on Sunday and keep it for use during the week. How long will this recipe keep in the fridge? and furthermore, how should I store fresh pasta in the fridge?

Vegan Dad said...

Crystal,
It keeps about a week in the fridge (and freezes nicely). After drying, place in a bag in the fridge, removing as much air as you can.

kristin said...

ahhh i'm so glad i found this! i just invested in a pasta machine and my first attempt at eggless dough went OK, but not great, so i'm thrilled to have some exact measurements for next time. i used spelt flour and it was really good, much less dense than the dried spelt flour pastas at the store.

Shein said...

Thanks a lot for sharing this recipe I have been looking of better ways to do this and it is very unfortunate that I saw this thread!

Oz Budget Beauty said...

You mention that gluten leaves your throat scratchy, therefore you use semolina..? As the mother of a coeliac, I'm confused by your statement. Semolina is simply a more coarse wheat flour than what you'd normally use for a cake - therefore, it's got just as much gluten in it as regular flour..?

diann said...

From what I've been reading 00 flour makes the best pasta and is more authentic.

K-bobo said...

Hey - it's really great to see an easy vegan pasta recipe up online for everyone! Most people I meet seem to think that fresh pasta has to be made with eggs which is crazy because the stuff you buy in packets is typically vegan.

I make my own vegan spaghetti sometimes, this is one of my recipes: http://gormandizewithus.blogspot.com/2011/07/basil-spaghetti-with-roasted-tomato.html

Diana Silianovska said...

I also make fresh vegan pasta but drying it is a really good tip, never occurred to me :) thanks!

Susan Bivens said...

I'm really curious to try this recipe tomorrow. I make fresh pasta a lot and have been trying to get back to more vegan eating. I've tried using semolina in the past with it being to firm of a result. I'm also going to use Tipo 00 for my reg flour...I'm hoping that the semolina will help with the mush I've encountered in the past from not using egg.
Thanks for sharing!

Susan Bivens said...

So impressed! Made this last night and it turned out fantastic! Thanks again! Looking forward to trying some of your other pasta recipes soon!

Anneka said...

i just made this and its amazing! Who needs eggs? I even posted about it here.
http://planthappylife.blogspot.com/2012/12/vegan-homemade-raviolis-with-macadamia.html

Nicole Brown said...

Hello

I'm busy setting up a site in SA called My Kind of Thing, where we post things we have found that are kinder to the world (recipes, products, restaurants, hotels...)...can I post your recipe their and attribute you?

Miranda Ijiyemi said...

Where do you find semolina flour? Is it possible to only use regular or ww flour?

Mobile Runner said...

I just made this, but put some cracked black pepper, garlic powder, and paprika in the dough. SUPER easy to work with. Instead of a food processor I used my kitchen-aid with the wisk attachment. Put all the dry ingredients in and then poured the water and oil in VERY slowly until it came together. Without the egg, I think Semolina is the key. I went half semolina and half AP (as the recipe says) and it worked out very well.